Chickpeas and Cauliflower

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

This recipe was recommended by Patty, one of our clients. It's a meatless meal that can be enjoyed hot or cold depending on your taste. The key to making this meal quickly is to have the chickpeas already prepared. Thanks Patty!

2 cups Fresh cauliflower florets

¼ cup Chickpeas (pre-cooked)

6 Cashews

¼ cup Cooked brown rice

2 tsp Mustard (no sugar)

2 tsp Honey

Juice from 1/4 lemon

2 tbsp Apple cider vinegar.

1 tsp Fresh ground ginger

Morton's Lite Salt and peper to taste

2 tsp Low sodium hot sauce. (Optional)

Preheat oven to 400°.

Using a foil lined sheet pan, spray a few squirts of non-stick spray on foil.

Spread out florets on pan leaving a space between them.

Roast for 20-30 minutes until florets start to brown and are fork tender.

When done, place in a medium to large mixing bowl.

Add cooked chickpeas, and rice.

Whisk together the mustard, honey, lemon juice, ginger, and vinegar into a basic dressing and pour over the cauliflower mixture.

Add Morton’s Lite Salt and pepper to taste.

Add cashews over the top.

Add hot sauce it desired.

This recipe makes 1 serving

Count serving as: 1 protein- 2 veggies- 1 fat - 1 starch

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Chickpeas and Cauliflower